2 green onions, halved
1/4 cup olive oil
1 (2 ounce) package Italian-style dressing
1 (16 ounce) can quartered tomato sauce
1 (8 ounce) container sour cream
6 cups water
2 medium tomatoes, peeled and chopped
1 cup sliced almonds
2 green onions, halved
1 cup chopped celery
2 tablespoons chopped fresh parsley
2 tablespoons dried rosemary
In a medium glass bowl, rinse the cabbage and onions and pat dry. Place the dish in a plastic bag and shake to loosen. Sprinkle with seasoning mix. Sprinkle with tomato sauce and sour cream. Bring to a boil over medium heat. Cover, reduce heat to low, and simmer 10 minutes.
Stir the water and tomato into the cabbage and onions broth mixture. Heat through.
Pour the hot water and tomato mixture into an individual bowl and mix well. Heat tomato cream in microwave or in large saucepan over high heat. Microwave the remaining tomato mixture on high for 10 minutes, stirring occasionally. Spread the tomato mixture directly on the bottom of a large serving dish.
Lightly oil the olive oil in a large skillet. Mix in the pasta salad ingredients and sprinkle with the chopped salad celery and almonds. Stir the egg and vinegar mixture into the skillet. Allow the pasta and salad to cook until heated through. Top with the red wine and chicken broth.
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